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Seasonings

Copycat McCormick White Chili Seasoning Mix

Stir up a copycat white chili seasoning mix as one packet or a bulk jar, then use it for white chicken chili or a leftover turkey version.

By

Sara Noel
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Copycat McCormick White Chili Seasoning Mix

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A homemade white chili seasoning packet with cumin, garlic, cayenne and oregano, plus a bulk jar version. Use it for white chicken chili or leftover turkey chili.
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
CourseSeasoning
CuisineAmerican
Servings6 batches
Calories423
Ingredients Equipment Directions Notes

Ingredients
  

Single batch
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cilantro
  • 1/2 teaspoon sugar
  • 1/2 teaspoon corn starch
Bulk (6 batches)
  • 1 tablespoon sugar
  • 1 tablespoon onion powder
  • 1 tablespoon corn starch
  • 2 tablespoons garlic powder
  • 1 tablespoon cayenne
  • 2 tablespoons cumin
  • 1 tablespoon oregano
  • 1 tablespoon cilantro
White chicken chili
  • 1 tablespoon oil
  • 1 pound boneless skinless chicken breasts, diced
  • 1 packet seasoning mix (or 1 1/2 tablespoons from the bulk jar)
  • 1 cup water
  • 1 can (15 to 16 ounces) white beans undrained
Leftover turkey version
  • 2 to 3 cups diced cooked turkey or chicken
  • 1/4 cup chopped onion
  • 1 cup chicken broth
  • 1 can chopped green chiles (optional)
  • 2 green onions sliced
  • 1 can cannellini beans undrained
  • 1 1/2 to 2 tablespoons seasoning mix
  • Drizzle of olive oil or pat of butter

Equipment

  • mixing bowl
  • skillet
  • saucepan
  • mason jars

Directions
 

Mix
  1. Put the single-batch ingredients in a small bowl and stir until well blended.
  2. Use right away as one packet, or keep it airtight.
  3. Bulk: put the bulk ingredients in a half-pint mason jar or other sealed container. Use 1 1/2 tablespoons for each batch of chili.
White chicken chili
  1. Heat the oil in a large skillet over medium-high heat.
  2. Cook the diced chicken for 3 to 5 minutes, stirring now and then, until it is no longer pink.
  3. Stir in the seasoning, water, and undrained beans.
  4. Bring to a boil.
  5. Turn the heat down, cover, and simmer for 10 minutes, until the chicken is cooked through.
  6. Serve hot with toppings.
Leftover turkey version
  1. Heat the oil or butter in a medium saucepan.
  2. Cook the onion until translucent.
  3. Stir in the broth, the green chiles if using, and the seasoning.
  4. Add the turkey or chicken, turn the heat down, and simmer for 10 to 12 minutes.
  5. Stir in the beans and simmer for 5 more minutes.
  6. Add the toppings you like and serve hot.

Notes

Dry mix airtight in a cool, dry cabinet; within 6 months. Refrigerate cooked chili within 2 hours; eat within 3 to 4 days; freeze up to 3 months. Label bulk jars with the date and 1 1/2 tablespoons per batch.

Nutrition

Serving: 309g | Calories: 423kcal | Carbohydrates: 38g | Protein: 49g | Fat: 8.9g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 104mg | Sodium: 856mg | Potassium: 1026mg | Fiber: 9.4g | Sugar: 5.3g | Vitamin A: 2549IU | Vitamin C: 6.3mg | Calcium: 153mg | Iron: 6.6mg

Nutrition is an estimate per serving from USDA FoodData Central, for 6 batches; oregano counted as dried oregano, cilantro counted as dried coriander leaf, oregano counted as dried oregano, cilantro counted as dried coriander leaf, oil counted as vegetable oil, boneless counted as roasted chicken breast, seasoning mix (the first choice counted), white beans counted as canned great northern beans (one can 250 g), diced cooked turkey or chicken (the first choice counted), chicken broth counted as beef broth, cannellini beans counted as canned great northern beans (one can 250 g), seasoning mix counted as chili powder (as the seasoning mix. Brands and portions vary, so use it only as an approximation.

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